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Dill Potato Salad

Dill Potato Salad

Jacqueline Meldrum
A simple potato salad with lots of fresh dill for an incredibly tasty side salad to add to your lunch.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Easy Vegan Salad Recipes
Cuisine British
Servings 3 -4
Calories 194 kcal


  • 500 g baby potatoes (or other waxy potatoes), cut into chunks
  • 6 spring onions sliced
  • 20 g fresh dill chopped
  • pinch salt and pepper
  • 4-5 tbsp vegan mayo


  • Once your potatoes are steam or boiled until tender and rinsed until cold, pat them dry with kitchen paper and pour them into a large bowl.
  • Add the chopped spring onions and dill.
  • Add the mayo and season with salt and pepper.
  • Mix well and taste to see if it needs more salt or pepper.
  • Serve and enjoy!


  • You can keep this potato salad in the fridge for 3-4 days.
  • Potato salad can be frozen in a freezer bag or airtight container for 2-3 months. To defrost it, leave it in the fridge overnight and give it a good stir before serving.


Serving: 1gCalories: 194kcalCarbohydrates: 27gProtein: 3.75gFat: 7.8gSaturated Fat: 1.24gSodium: 330mgFiber: 3.45gSugar: 2.95g
Keyword dairy-free potato salad, dill potato salad, herb potato salad, potato salad, side salad, vegan potato salad
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